6: Employee is observed touching raw meat and then changing gloves to prepare Ready to eat foods without washing hands. Corrective action - retrained and employed washed hands and gloved before preparing food.
8: Hand sink in kitchen has excessively low water pressure and is not adequate for hand washing . Corrective action - 10 day notice to repair hand sink -hand sink must be repaired within 10 days of notice. Front handsink can be used for hand washing for kitchen area until repaired.
13: Real liquid eggs stored over Ready to eat peppers, tomatoes and cooked meat. Corrective action - retrained pic and moved to proper storage level
26: Raid spray found in kitchen storage rack. Corrective action - a professional pest control company must be used. PIC removed from establishment .
26: Bottle of purple chemical and bottle of clear chemical under 3 compartment sink not labeled. Corrective action - PIC labeled.
35: Cakes in display cooler not labeled
37: Tortilla shells stored on floor in storage room
37: Bag of onions stored on floor in kitchen area.
43: Single service straws stored on floor in dining area.
47: Shelves and handles on Reach in cooler and Reach in freezer are excessively dirty
53: Ceiling in kitchen has brown water spots over hand sink
53: Hood vent is excessively dusty in kitchen area.
56: Most recent inspection report not posted
57: “No Smoking” signs or the international “No Smoking” symbol are not conspicuously posted at every entrance.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean